How to Safely Operate a Commercial Fryer

Commercial Deep Fryer Safety Tips

Commercial fryers are a mainstay in many types of foodservice operations, from bars and pubs offering crisp appetizers from a limited menu to casual dining concepts famed for their fried chicken. No matter the capacity or configuration of the unit in your commercial kitchen, it's important to train chefs and line cooks to safely operate a commercial fryer.

10 Commercial Deep Fryer Safety Tips

Although specific instructions vary between manufacturers and the specific model installed in your kitchen, we've identified some common commercial deep fryer safety tips that can help your kitchen avoid fires, injuries, and damaged elements.

  1. Avoid direct contact with hot oil. The most important safety rule for operating a commercial fryer is to avoid making any direct contact with the hot oil in a frypot. Fry baskets should be used to lower food into and out of the frypot, and items should never be tossed into the frypot.
  2. Don't stand on the fryer. Fryers should never be used as a surface to lean, climb, or stand on. Not only could this pose a serious risk to the person or persons on or near the fryer, it could damage the unit and require repairs the warranty wouldn't cover.
  3. Never operate an empty frypot. The frypot should only be operated if it's filled to the recommended level with oil or water. Running a fryer with an empty frypot can damage the unit and potentially result in a fire.
  4. Avoid overfilling the frypot. Most manufacturers indicate the ideal fill level on the frypot and provide further instructions for adding shortening or oil. Oil will expand as it's heated, and filling it above the recommended limit could cause an overflow from the frypot.
  5. Pre-melt solid shortening or break it into smaller pieces. If solid shortening isn't pre-melted, you may need to pack the shortening around the elements in the bottom of the frypot to ensure they're fully covered before the fryer begins to heat up. Blocks of solid shortening should be broken up, not placed whole in the fryer. Your owner's manual may have more information about the manufacturer's recommendations for preparing a frypot with solid shortening.
  6. Empty crumb trays into nonflammable containers. Crumbs resulting from fried foods will be coated in oil and might still be warm when emptied. When they're emptied from the frypot, they should be placed in a container made of metal or another flame-resistant material to avoid the possibility of a fire.
  7. Wear protective gear when filtering oil or emptying the frypot. Fryer oil has to be filtered while it's still warm, so appropriate gear should be worn to protect hands, arms, eyes, and other parts of the body.
  8. Don't leave any drops of water in the frypot. Water mixing with oil in the frypot results in the heated liquid splattering out of the fryer, creating a safety hazard for those nearby. It is especially important to thoroughly dry the frypot after cleaning the unit.
  9. Never attempt to move or clean a hot fryer. Commercial fryers shouldn't be moved or cleaned until they have cooled. Spilt liquids are a hazard, so commercial fryers should be emptied of oil (or water, in the case of cleaning) before the unit is moved.
  10. Do not operate a fryer that isn't sufficiently secured. Most manufacturers recommend securing a commercial fryer mounted on legs or casters in a stationary position to avoid it tipping over during use. Restraining brackets may ship with your unit, but restraining cable kits can be purchased separately. Cooks should always make sure the fryer is correctly secured before it's used.

Other Tips for Using a Commercial Fryer

Ensuring a commercial fryer is being properly operated is just one step in the use and maintenance process. Consult KaTom's other guides to cleaning and using a commercial fryer to ensure you're getting the most from your unit.